Comforting soup with chicken, orzo, lemon, and vegetables. Mediterranean-inspired, easy, and perfect for chilly evenings.
# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 12 ounces total)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth & Pasta
06 - 6 cups low-sodium chicken broth
07 - 3/4 cup orzo pasta (about 4 ounces)
→ Flavorings
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 bay leaf
11 - Zest of 1 lemon
12 - Juice of 1 large lemon (about 3 tablespoons)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons chopped fresh dill or parsley
15 - Lemon wedges, for serving
16 - Grated Parmesan cheese (optional)
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until softened.
02 - Add minced garlic, dried oregano, and bay leaf. Cook for 1 minute until aromatic.
03 - Nestle chicken breasts into the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer gently for 15 minutes, until chicken is fully cooked.
04 - Remove chicken breasts and set aside to cool slightly. Stir orzo pasta into the simmering broth and cook for 8 minutes, or until al dente.
05 - While the pasta cooks, shred the warm chicken breasts using two forks.
06 - Return shredded chicken to the pot. Stir in lemon zest, lemon juice, and fresh chopped dill or parsley. Season with salt and black pepper as needed.
07 - Remove the bay leaf. Ladle soup into bowls and garnish with additional fresh herbs, a lemon wedge, and a sprinkle of grated Parmesan if desired. Serve immediately while hot.
